Greek Lasagna

My family loves Greek food so I came up with this to whet their appetites! It’s creamy and packed with veggies. A terrific change from traditional lasagna.

9 lasagna noodles, cooked until very al dente

1 cooked chicken breast, chopped

1 cup broccoli, roughly chopped

1/2zucchini sliced then quartered

1 cup frozen artichoke hearts, roughly chopped and mostly defrosted

6 baby bella  mushrooms, sliced

1  four oz package feta cheese

2 cups spaghetti sauce

For the white sauce:

1 garlic clove, chopped

1 tbsp olive oil

1 tbsp flour

1 cup milk

1/2 package light cream cheese

1 tbsp parmesan cheese

1 tsp Greek seasoning

salt and pepper

Cook the garlic in the oil about 30 seconds, then whisk in the flour, cook another 30 seconds, then whisk in the milk. Add the cream cheese and parmesan cheese. Stir until all the cheese melts and sauce is thick. Add the seasoning and the salt and pepper.

Cover the bottom of a 6 by 12 pan with a few tablespoons of red sauce. Lay 3 noodles down. Top the noodles with 1/3 of the white sauce. Top with 1/2 chicken, and half the veggies and 1/3 of the feta and 1/3 red sauce. Repeat. Top with remaining 3 noodles. On the top place the remaining red sauce, white sauce and feta. Cover with foil and bake at 350 for 45 minutes. Take the foil off and let it cook another 5-10 minutes until slightly browned on top.


11 Responses to Greek Lasagna

  1. sheryl says:

    I wish I lived at your house, or at least close enough to drop by just when dinner time is about to begin…

  2. Alexandra says:

    I have never made this type of lasagna and look forward to trying it. I use the ready cooked lasagna noodles, which are so easy. Is there a reason that you choose the uncooked ones?

  3. Jane Boursaw says:

    I’m with Sheryl – Wish I lived at your house! Or even next door. I love this recipe, especially with all the yummy veggies.

  4. marthaandme says:

    I just had some in the cupboard. Often I don’t even cook them – just soak in hot water briefly. Do you mean no-cook noodles or sheets of fresh refrigerated lasagna noodles? I think the no cook ones taste different and i don’t like the shape of the fresh ones (no ridges)

  5. Living Large says:

    I’m with Sheryl. I wish I lived by you.

  6. Yum. I think I’d substitute spinach for the artichoke hearts. So you’re a fan of the ridges? I like the no-cook, no-ridges ones.

  7. This sounds delicious! I love lasagna loaded with vegetables.

  8. marthaandme says:

    You definitely could. Yes, I like the ridges! One important rule about me that I have come to summarize over the years is I *always* prefer things that are rounded instead of squared. Food, jewelry, furniture, art, etc. it seems to just be a universal rule!

  9. Frugal Kiwi says:

    Interesting. I don’t think I’ve EVER had a lasagna with feta. It would definitely be different. I just wonder between the feta and the artichoke hearts if it wouldn’t be too salty.

  10. marthaandme says:

    The artichoke hearts are frozen, so no salt.

  11. Donna Hull says:

    Sounds delicious. My husband would love this recipe.

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